Shred the potatoes and the onions in a food processor and then put into a large mixing bowl together. Mix by hand.

Put the shredded mixture of potatoes and onions into the bowl of the food processor fitted with the metal chopping blade. (If making a larger quantity, this should be done in batches.)

Add egg and salt, then pulse just to blend. The potatoes and onions will break down further, Return to the mixing bowl.

And the ½ cub challah bread crumbs and ½ cup cubed challah,

Sprinkle the flour over the mixture, and then stir to mix. (Self-rising flour has baking powder added and gives the stuffing a little lift.) The mix should have the consistency of loosely cooked oatmeal.

Pour the corn oil into a large skillet to the depth of about a half-inch, and then heat over a medium-high flame.

Pour in enough mix to make a three-inch diameter pancake.

It’s a sad thing about latkes, but the first batch is usually rejected. They sometimes stick and fail apart, but it adds flavor to the oil. That doesn’t mean the cook can’t pick at them, in fact it’s required to taste for adequate salt.

Fry the latkes until deep golden brown, about 3-4 minutes on each side.

Drain on paper towels.

Once cool cut the latkes into crouton size pieces and stuff the turkey or pour potato latke stuffing batter in a greased cake pan and bake for approximately 1 hour at 350°or till golden brown and a tooth pick comes out dry.